This was the first salad I even learned how to make and eat growing up. Honestly, it’s really the only true way to eat iceberg lettuce. Serving this as a very cold salad stuffed into warm pita bread with lamb is one of the best tastes in the world. To me, this salad is crucial to any Lebanese feast. The freshness with the subtle notes of mint make it 100% unctuous with lamb or any meat dish.
Lebanese Salad
1 head of iceberg lettuce, rinsed, drained & chopped
1-3 cloves of fresh garlic minced
1 tomato
1⁄2 white onion
1⁄2 cucumber peeled, cut in half, lengthwise
1⁄4 cup fresh chopped mint
2 tablespoons olive oil
1 lemon
1 tsp salt
1 tsp pepper
In a large bowl, place the chopped iceberg lettuce. Slice the tomato into eighths. Slice the onion thinly and separate the pieces with your fingers. Slice the cucumber into half-moons and then place the tomato, onion and cucumber on the iceberg. Drizzle the olive oil over the lettuce and toss lightly. Cut the lemon in half. In a separate bowl, squeeze out the lemon for approximately 1⁄4 cup juice. Whisk together the lemon juice, garlic, salt, pepper and mint. The lemon juice will ‘dissolve’ the other ingredients. Pour over the lettuce and toss thoroughly. Taste the salad and add more salt if needed. Eat separately or stuffed into a pita pocket full of warm lamb.
